Name: Coconut poached fish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 400 millilitre coconut cream; 1 lemon, finely grated zest, juice; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 2 teaspoon sambal oelek; 1 clove garlic, crushed; 4 120g firm white fish fillets; 1 cup baby spinach leaves; steamed rice, green onion, sliced chilli, to serve

Coconut poached fish

Serves 4

Prep

10M

Cook

15M

Total

25M

Skip to Recipe

Ingredients

400 millilitre coconut cream

1 lemon, finely grated zest, juice

1 tablespoon fish sauce

1 tablespoon brown sugar

2 teaspoon sambal oelek

1 clove garlic, crushed

4 120g firm white fish fillets

1 cup baby spinach leaves

steamed rice, green onion, sliced chilli, to serve

Method

1.In a large frying pan, combine coconut cream, zest and juice, fish sauce, brown sugar, sambal oelek and garlic. Bring to the boil on high, stirring.

2.Reduce heat to low. Add fish fillets; simmer, gently covered, 8-10 minutes, until fish flakes easily when tested with a fork.

3.Remove fish from pan and stir through spinach.

4.Serve fish on steamed rice. Drizzle with sauce and top with shredded onion and chilli.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories